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Qu D, Xi L, Li Y, Yang H, Chen X, Jin W, Yan F. Characterizing the composition of volatile compounds in different types of Chinese bacon using GC-MS, E-nose, and GC-IMS. J Chromatogr A 2024; 1730:465056. [PMID: 38878742 DOI: 10.1016/j.chroma.2024.465056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 06/03/2024] [Accepted: 06/04/2024] [Indexed: 07/28/2024]
Abstract
Chinese bacon is highly esteemed by consumers worldwide due to its unique aroma. The composition of volatile organic compounds (VOCs) varies significantly among different types of Chinese bacon. This study analyzed the VOCs of Chinese bacon from Sichuan, Hunan, Guangxi, and Shaanxi provinces using gas chromatography-mass spectrometry (GC-MS), an electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS). The results demonstrate that the combination of GC-MS and GC-IMS effectively distinguishes Chinese bacon from different regions. Notably, Guangxi bacon lacks a smoky aroma, which sets it apart from the other types. However, it contains many esters that play a crucial role in its flavor profile. In contrast, phenols, including guaiacol, which is typical in smoked bacon, were present in the bacon from Sichuan, Hunan, and Shaanxi but were absent in Guangxi bacon. Furthermore, Hunan bacon exhibited a higher aldehyde content than Sichuan bacon. 2-methyl-propanol and 3-methyl-butanol were identified as characteristic flavor compounds of Zhenba bacon. This study provides a theoretical foundation for understanding and identifying the flavor profiles of Chinese bacon. Using various analytical techniques to investigate the flavor compounds is essential for effectively distinguishing bacon from different regions.
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Affiliation(s)
- Dong Qu
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China; Shaanxi Key Laboratory Bio-resources, Shaanxi, Hanzhong 723001, China; QinLing-Bashan Mountains Bioresources Comprehensive Development C.I.C. Hanzhong 723001, China
| | - Linjie Xi
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China.
| | - Yongkun Li
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China
| | - Hanyue Yang
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China
| | - Xiaohua Chen
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China
| | - Wengang Jin
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China
| | - Fei Yan
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, Hanzhong 723000, China; Shaanxi Key Laboratory Bio-resources, Shaanxi, Hanzhong 723001, China; Qinba State Key Laboratory of biological resources and ecological environment, Shaanxi, Hanzhong 723000, China
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2
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Wu H, He Z, Yang L, Li H. The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods. Foods 2024; 13:1260. [PMID: 38672932 PMCID: PMC11049224 DOI: 10.3390/foods13081260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 04/16/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The aroma profiles in non-smoked bacon were investigated via GC-O-MS, GC × GC-TOFMS, and GC-IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the 239 detected volatiles were identifiable by all three methods. Therefore, the combination of all three methods proved to be the most effective way to comprehensively analyze the aroma profiles of bacon. Recombination and omission tests were performed using aroma compounds with a flavor dilution (FD) factor greater than 27; five volatiles were identified as key aroma compounds in non-smoked bacon, including hexanal, (E,E)-2,4-decadienal, 1-octen-3-ol, dihydro-5-pentyl-2(3H)-furanone, and 3-methyl-butanoic acid. Among these, hexanal and 1-octen-3-ol exhibited relatively high FD factors and odor activity values (OAVs), so they were confirmed as the primary contributors. Meanwhile, seven volatiles contributed to the unique aroma of non-smoked bacon in different regions. The difference in the aroma of bacon in different regions is mainly due to the content of various volatiles rather than the type. A comprehensive analysis of the aroma in non-smoked bacon can reveal theoretical information for improving the process and quality control of the product.
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Affiliation(s)
- Han Wu
- College of Food Science, Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; (H.W.); (Z.H.); (L.Y.)
| | - Zhifei He
- College of Food Science, Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; (H.W.); (Z.H.); (L.Y.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; (H.W.); (Z.H.); (L.Y.)
| | - Hongjun Li
- College of Food Science, Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; (H.W.); (Z.H.); (L.Y.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
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3
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Wu H, He Z, Yang L, Li H. Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China. Food Res Int 2023; 169:112834. [PMID: 37254408 DOI: 10.1016/j.foodres.2023.112834] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Non-smoked traditional Chinese bacon is popular in China. However, the aromas of the non-smoked bacon from Eastern China (EC bacon) and Southwestern China (SW bacon) differed significantly. This study investigated these differences and the key volatile compound formation mechanisms. A total of 175 volatile compounds were detected in the bacon samples, while 32 key aroma compounds were screened based on odor activity values (OAVs). Multivariate statistical analysis showed that ten odorants could be considered discriminative compounds, including hexanal, octanal, and 1-octen-3-ol, etc. The fatty aroma of EC bacon was mainly attributed to a higher aldehydes content, which is due to more oxidation of fatty acids. Meanwhile, the SW bacon smelled sweeter since there was more ester in the sample. The correlation analysis between the fatty acid profiles and key aroma compounds indicated that the discriminative aldehyde formation in the EC bacon was primarily attributed to oleic and linoleic acid oxidation, which were both potential biomarkers.
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Affiliation(s)
- Han Wu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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4
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Li D, Zhang W. Biogenic amines and volatile N-nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2023; 16:143-160. [PMID: 36927403 DOI: 10.1080/19393210.2023.2186489] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Abstract
This study aimed to compare biogenic amines (BAs), volatile N-nitrosamines (VNAs) and chemical properties of Chinese smoked-cured bacon (Larou) from industrial and artisanal sources. The results indicated that nitrite residues were low in artisanal Larou, whereas the salt content was relatively high in all samples. The family-made Larou accumulated high levels of BAs and probably present a health risk. Additionally, phenylethylamine exceeded 30 mg/kg in 4 out of 5 industrial Larou samples, whereas, 9 VNAs concentrations were low and unlikely to induce adverse health effects on consumers. Principal component analysis revealed that the industrial Larou products had similar safety properties in terms of BAs and VNAs content when compared to the family-made samples. Correlation analysis indicated that BAs and VNAs were significantly correlated with free amino acids, aw, pH and NaCl, respectively. This study suggests that the quality of Larou needs to be further improved by reducing salt and BAs content.
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Affiliation(s)
- Dawei Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
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5
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Gong W, Zhu Y, Shi X, Zhang W, Wen P. Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon. Front Microbiol 2021; 12:799332. [PMID: 34925308 PMCID: PMC8678503 DOI: 10.3389/fmicb.2021.799332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Accepted: 11/04/2021] [Indexed: 11/13/2022] Open
Abstract
In current study, bacterial diversity and community in different tissues of pork bacon were determined using high-throughput sequencing. In total, six phyla and 111 bacterial genera were identified. Among them, three dominant genera (Staphylococcus, Acinetobacter, and Macrococcus) were shared by all bacon samples. The linear discriminant analysis showed that 24 bacterial taxa significantly differentiated between the tissues. Results of non-metric Multidimensional Scaling and redundancy analysis showed that physicochemical characteristics of the tissue prominently structured the bacterial communities. Network analysis also illustrated that tissue type was an important factor impacting the bacterial interactions in different types of tissue. The results of current study can add valuable insights to the traditional homemade pork bacon.
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Affiliation(s)
- Wenjuan Gong
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yan Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - XiXiong Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Weibing Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - PengCheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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6
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Xu QD, Zhou ZQ, Jing Z, He Q, Sun Q, Zeng WC. Pine needle extract from Cedrus deodara: Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108368] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Kim J, Knowles S, Ahmad R, Day L. Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis. Foods 2021; 10:foods10092003. [PMID: 34574113 PMCID: PMC8466134 DOI: 10.3390/foods10092003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/19/2021] [Accepted: 08/23/2021] [Indexed: 01/27/2023] Open
Abstract
The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.
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Affiliation(s)
- Jihan Kim
- Correspondence: ; Tel.: +64-63-518-369
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Wichchukit S, LaFond S, O'Mahony M. Unstructured numerical intensity scales: Models, protocols and errors. Food Res Int 2020; 141:110027. [PMID: 33641955 DOI: 10.1016/j.foodres.2020.110027] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 11/26/2022]
Abstract
A sample of 62 untrained subjects were assessed on their ability to use unstructured numerical 9-point and 30-point category scales along with an unstructured line scale, using both rank-rating and serial monadic protocols. Visual stimuli were used for convenience, the task being to rate the heights of 12 easily discriminable columns of mung beans held in transparent vertical cylinders. Such stimuli had no perceptual variance, which would otherwise have added uncontrolled variance to the subjects' performance. Two measures of performance were used for each of the 6 experimental conditions. First, mean number of 'scaling errors' made in each of the six experimental conditions was computed. In this experiment, a scaling error was defined as giving a taller column a score equal to or less than a shorter column. The lower the error count, the better the subjects' performance. The second measure was to match the subjects' rating scale pattern of scores to a 'true' pattern of scores, derived from the physical measurements of the 12 columns. For this, a 'dissimilarity score' was developed. This compared the sum of the Euclidean distances between standardized true scale ratings for each of the column's 12 true heights, with those obtained from each subject. This gave a measure of the mismatch between the subject's set of scores and the true set of scores. Both the scaling error counts and the dissimilarity measures, indicated that subjects performed significantly better using the rank-rating protocol than the serial monadic. This was because of the effects of forgetting the exact intensities of stimuli once they had been removed, removal of stimuli being a necessary part of the serial monadic protocol. Subjects were penalized when using the 9-point scales, because there were too few categories to represent the different heights of all 12 columns. This introduced the concept of 'sufficient space'. Using the rank-rating protocol, the 30-point and line scales, with no memory problems and sufficient space elicited the best performances; they were not significantly different.
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Affiliation(s)
- Sukanya Wichchukit
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaeng Saen, 73140, Thailand.
| | - Sean LaFond
- FlavorSense, 1411 Grove Street, Healdsburg, CA, USA
| | - Michael O'Mahony
- Davis Sensory Institute, Davis, CA, USA; Department of Food Science & Technology, University of California, Davis, CA, USA.
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Effects of Shiitake ( Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties. Foods 2020; 9:foods9050611. [PMID: 32397670 PMCID: PMC7278668 DOI: 10.3390/foods9050611] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/06/2020] [Accepted: 05/06/2020] [Indexed: 11/21/2022] Open
Abstract
Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian countries. Pork patties in this study were prepared with and without SM, an ingredient that is gaining popularity around the world. A lexicon for describing the texture and flavor of cooked pork patties, with and without 0.5% sodium tripolyphosphate (STP), a typical additive to meat, and with varying amounts of SM (0% to 6%) was developed by a highly trained panel to compare sensory properties for each type of patty. The attributes evaluated were juiciness, toughness, rubberiness, mealiness, pork identity (pork ID), meatiness, mushroom, onion, garlic, black pepper, heat/burn, soapy, chemical, animal hair, fatty, salty, sour, bitter, slick, and astringent. An addition of 0.5% STP produced more intense ratings for soapy, salty, sour, and astringent attributes. Without STP, patties containing shiitake mushroom powder had a more mealy consistency but more pork ID than they did with STP.
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Pu D, Zhang Y, Zhang H, Sun B, Ren F, Chen H, Tang Y. Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments. Foods 2020; 9:E413. [PMID: 32252248 PMCID: PMC7231236 DOI: 10.3390/foods9040413] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 03/18/2020] [Accepted: 03/19/2020] [Indexed: 02/07/2023] Open
Abstract
The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography-olfactometry coupled with aroma extract dilution analysis (GC-O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD ≥243. Among 39 aroma compounds, 27 compounds with OAVs ≥1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 μg/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time.
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Affiliation(s)
- Dandan Pu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.P.); (H.Z.); (B.S.); (H.C.); (Y.T.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.P.); (H.Z.); (B.S.); (H.C.); (Y.T.)
| | - Huiying Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.P.); (H.Z.); (B.S.); (H.C.); (Y.T.)
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.P.); (H.Z.); (B.S.); (H.C.); (Y.T.)
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.P.); (H.Z.); (B.S.); (H.C.); (Y.T.)
| | - Yizhuang Tang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.P.); (H.Z.); (B.S.); (H.C.); (Y.T.)
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11
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Del Toro‐Gipson RS, Rizzo PV, Hanson DJ, Drake M. Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor. J SENS STUD 2020. [DOI: 10.1111/joss.12564] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Rachel S. Del Toro‐Gipson
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina
| | - Peter V. Rizzo
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina
| | - Dana J. Hanson
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina
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12
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Suwonsichon S. The Importance of Sensory Lexicons for Research and Development of Food Products. Foods 2019; 8:E27. [PMID: 30650601 PMCID: PMC6352027 DOI: 10.3390/foods8010027] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 01/08/2019] [Accepted: 01/10/2019] [Indexed: 11/16/2022] Open
Abstract
A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a variety of food categories.The current review provides examples of recently developed sensory lexicons for fruits and vegetables; grains and nuts; beverages; bakery, dairy, soy and meat products; and foods for animals. Applications of sensory lexicons as an effective communication tool and a guidance tool for new product development processes, quality control, product improvement, measuring changes during product shelf life, and breeding new plant cultivars are also discussed and demonstrated through research in the field.
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Affiliation(s)
- Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center, Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
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